Shrimp Avocado Rolls
Posted by Caveman Cooking on January 19, 2010
Thought Shrimp Rolls were only for restaurant dining? Think again!
8 Medium-Large Shrimp
1/2 Avocado, ripened
2 Medium Carrots
2 Medium Celery Stalks
2-3 Green Onions
2 Tbsp. Fresh Chopped Basil
4 Egg Roll Wrappers
Rinse and drain shrimp. Remove tails, shells, and veins. Re-rinse and drain. Cover and refrigerate until ready for cooking.
Sliver carrots, celery and onions. Chop Basil. Slice avocado. Set aside.
Next, set up your prep station with a prep plate, another plate dusted with corn starch, a cup of water and, of course, all your ingredients.
Place egg roll wrapper on prep plate and put 1/4 of all ingredients onto wrapper.
Fold one horizontal-to-food edge of wrapper over ingredients. Then, using 3-4 fingers, gently pull folded side back towards ingredients, making sure wrapper is snug against them.
Next, fold over both open ends of roll up to the point where the ingredients are. Roll the wrapper with ingredients toward the opposite horizontal edge. Just before reaching the end of the wrapper, run a wet finger along the edge of wrapper, then continue to finish rolling to the end. Lightly pinch the edge to the roll so that it doesn’t flop open. Place onto plate with corn starch. Repeat process until all rolls are made.
You can either deep fry or pan fry your Shrimp Avocado Rolls. Either way, heat your oil to about 375°. If pan frying, make sure you have enough oil in the pan to cover at least half of the roll. When the bottom half turns golden brown, flip over the rolls and continue until evenly cooked on both sides.
When done, remove rolls from oil and place onto paper towels to absorb excess oil. Allow to cool several minutes before serving.
HINT #1: Cut rolls in half with a sharp knife. They will cool quicker that way and won’t burn your mouth if you get have an unexpected hot-pocket of oil inside the roll.
Serve with your favorite Asian dipping sauce. These were served these with a spicy Plum Sauce – just 4 tablespoons of store-bought Plum Sauce combined with a heaping teaspoon of Ground Chili Sauce.
HINT #2: You can serve this as an appetizer, or plate with some Asian noodles to make it part of your main course.
Prep Time = 20 minutes
Cook Time = 10 minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.